Easy No-Churn Loganberry Ice Cream
This delicious ice cream is so easy to make, and it requires only three simple ingredients. It is a no-churn recipe, so you don't need an ice-cream maker, and you also won't need to stir it while it's freezing.
I've tried it with all sorts of other soft fruits, which work equally as well, but I think loganberries are my favourite because of the intense fruity flavour and rich red colour. Also, I have had an abundance of loganberries in my garden this year, so it has really cost very little to make.
You can use frozen fruit if you prefer, but make sure it's fully defrosted before starting, as it makes mashing and sieving easier. Although I grow all my own soft fruit I don't always have enough picked on any single day for a recipe like this. So, I'll pick them as they ripen, and then freeze them until I have enough for whatever I'm making.
- 1 1/2 pounds (750 g) fresh ripe loganberries
- 17 fluid ounces (500 ml) fresh double cream, for whipping
- 1 can condensed milk
You will need:
- 3 large containers in which to prepare the ingredients
- Nylon sieve (metal ones can discolour the fruit)
- Whisk: manual or electric (electric is much quicker!)
- Masher (potato masher or similar)
- Large freezer-proof container (around 3 pints or 1.5 litre capacity will be plenty big enough)
- First of all, prepare the loganberries: Wash them in cold water, then put them in a big bowl and mash them up with a potato masher.
- Push all the mashed fruit through a nylon sieve to get all the seeds and bits out. Collect the fruit puree in a large bowl or jug, discarding the seeds and anything left in the sieve.
- Add the can of condensed milk to the fruit puree and stir well.
- Put the double cream into another large bowl, and whisk until it just thickens. It should be able to form peaks, but not be whisked so much that it starts turning to butter. I use an electric whisk for this, as it's quicker than a hand whisk, but you do have to be careful not to over-whisk it. Stop and test it every few seconds when it starts to thicken.
- Now you are ready to start folding the fruit mixture into the whipped cream. Do it one or two tablespoons at a time, folding it in gently. Continue like this until all the fruit has been mixed in with the cream. Try to get it evenly mixed
- Pour the whole lot into a large freezer-proof container, put a lid on it and pop it in your freezer for 12 hours.
- After 12 hours it will be fully set, and ready to eat. It can go a little hard in a deep freezer, so take it out 10 minutes before serving, to make it easier to scoop.
Try this recipe using strawberries, raspberries, blackberries or blackcurrants instead. They are all delicious!
© 2020 Imogen French